Onions. I have pulled up lots of onions lately - including some huge ones. This one on the right weighed 600 grams!! All these onions means....Onion Jam. Yum. I have tried a few recipes but my favourite one is Libby's recipe (from Delicious I think).
For the relish
- 2 tbsp sunflower oil
- 3 red onions, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 3 tbsp brown sugar
- 4 tbsp red wine vinegar
- Large pinch crushed chilli flakes
Method
- Begin by making the relish as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, 1/4 teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
Cabbages. We have been eating alot of cabbage - usually as a coleslaw (cold sore). I like to use a simple dressing of 3 tbsp white vinegar, 1 tbsp of light olive oil, 1/2 tsp salt and 1 tsp sugar. Adding orange segments to the slaw is nice too. We also love the purple cabbage salad like Bob makes and last night I made an Indian cabbage dish which was good!
Zucchinis are just coming on. I have made some yummy fritters from a recipe thanks to Gourmet Girlfriend as well as the old faithful zucchini slice.
Cucumbers are going crazy - i picked the first one yesterday then found another 5 today.
I planted heaps of sunflowers but only three survived. This one is getting very tall.
The boys harvested the garlic the other day, we got a wheel barrow full.
SO glad to hear you like the Zucchini fritters! YAY!
ReplyDelete